Chicken Spiedies

Makes 6 servings

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2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

Spicy Italian dressing (see note below)

Kosher salt and freshly ground black pepper

6 soft Italian rolls, split

4 tablespoons unsalted butter

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1. Make the dressing. (See note below.)

2. Put the chicken in a large resealable plastic bag, add enough dressing to cover it, and seal the bag, pushing out any extra air. Refrigerate for at least 4 hours, or as long as overnight.

3. Soak six long wooden skewers in water for 30 minutes (or use metal skewers). Prepare a medium-hot, single-level fire in a grill.

4. Thread the chicken onto the skewers and season with salt and pepper. Discard the dressing. Grill the chicken, turning frequently (use tongs; you'll burn your fingers if you try to grab the skewers), until charred all over and cooked through, 8 to 10 minutes.

5. Meanwhile, brush the cut side of the rolls with the melted butter, and grill until toasted, 2 to 3 minutes.

6. Place a skewer inside each roll, and use the bread to hold the meat in place as you pull out the skewer. Drizzle with extra Italian dressing, if desired, and serve at once.

To make dressing: In a jar with a lid combine 1/2 cup extra-virgin olive oil; 1/2 cup canola oil; 1/4 cup distilled white vinegar; 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon honey; 1 garlic clove; finely chopped; 1 medium shallot, finely chopped; 3 tablespoons finely chopped parsley; 3 Peppadew peppers, finely chopped; 1 teaspoon kosher salt; 1/4 teaspoon dried oregano; pinch of red pepper flakes; and freshly ground black pepper to taste. Cover tightly, and shake well. The dressing can be refrigerated for up to 1 week.

Per Serving:

504 calories; 47.9 grams protein; 22 grams carbohydrates; 5 grams sugar; 23 grams fat; 155 milligrams cholesterol; 393 milligrams sodium; 7 grams dietary fiber.